Best 4 Beet Arugula And Goat Cheese Salad Recipes
**Indulge in a Symphony of Flavors: Beet, Arugula, and Goat Cheese Salad**
Awaken your taste buds to a culinary delight that combines earthy beets, peppery arugula, and creamy goat cheese. This vibrant salad offers a harmonious balance of flavors and textures, making it a perfect choice for health-conscious individuals seeking a satisfying and nutritious meal. With its vibrant colors and irresistible taste, this salad is not only visually appealing but also packed with essential vitamins, minerals, and antioxidants. Elevate your lunch or dinner with this delightful dish, and explore the variations provided in the article to suit your dietary preferences and culinary creativity.
BEET AND GOAT CHEESE ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with foil. Preheat the oven to 450 degrees F.
- Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
ARUGULA (ROCKET), BEET, AND GOAT-CHEESE SALAD
Beets and goat cheese are a wonderful combination that is only enhanced by the walnuts. Adapted from Marthastewart.com.
Provided by KelBel
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat.
- Place walnuts in a shallow dish. With your hands, form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into disks.
- Place arugula and romain lettuce in a large bowl. Drizzle greens with remaining dressing, and toss to combine. Divide among plates, and top each serving with some of the sliced beets and 3 goat-cheese disks.
ARUGULA, BEET, AND GOAT CHEESE SALAD
The classic combination of beets and goat cheese gets tossed with peppery arugula and bitter frisee for a light meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat.
- Place walnuts in a shallow dish. With your hands, form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into discs.
- Place arugula in a large bowl. Tear frisee into large pieces, and add to bowl. Drizzle greens with remaining dressing, and toss to combine. Divide among plates, and top each serving with some of the sliced beets and 3 goat-cheese discs.
Nutrition Facts : Calories 376 g, Fat 32 g, Protein 13 g
ROASTED BEET SALAD WITH ARUGULA, GOAT CHEESE AND PINE NUTS (BONNIE STERN)
Steps:
- 1. Reserve one or two raw beets. Wrap remaining beets in aluminum foil in a single layer and roast in a preheated 400F oven for 1 to 1 1/2 hours or until tender when pierced with a knife. Unwrap and cool slightly. Rub off skins, using a knife to help if necessary. Trim ends. Cut some beets into wedges, some into slices crosswise and some lengthwise. 2. Meanwhile, peel reserved raw beet(s) and slice as thinly as possible with a vegetable peeler or benriner mandolin. (Be sure to wear a protective glove if using a mandolin!) Place slices in ice water until ready to use. 3. Place arugula on a platter and top with roasted beets. Dot with cheese and parsley. Pat raw beets dry and scatter on salad. 4. Whisk pomegranate molasses with olive oil. Drizzle on beets. Sprinkle with salt and pepper, pomegranate seeds and pine nuts. makes 6 to 8 servings
Tips:
- Choose fresh, tender beets. Look for beets that are smooth, firm, and have deep red color. Avoid beets that are bruised or have blemishes.
- Roast the beets ahead of time. Roasted beets can be stored in the refrigerator for up to 3 days, making them a great option for meal prep.
- Use a variety of greens. Arugula, spinach, and kale are all great choices for this salad. You can also add other vegetables, such as roasted sweet potatoes or grilled zucchini.
- Don't skimp on the goat cheese. Goat cheese adds a creamy, tangy flavor to the salad. Use a good quality goat cheese that you enjoy the taste of.
- Make the vinaigrette ahead of time. The vinaigrette can be made up to 2 days in advance. Store it in the refrigerator until you're ready to use it.
Conclusion:
This beet, arugula, and goat cheese salad is a delicious and healthy option for lunch or dinner. It's packed with nutrients, including vitamins A, C, and K, and it's also a good source of fiber and protein. The roasted beets add a sweet and earthy flavor to the salad, while the arugula and goat cheese provide a nice contrast in texture. The vinaigrette is simple to make and adds a flavorful dressing to the salad.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
